Return to Content

Rhubarb Punch

Rhubarb Punch
0 votes, 0.00 avg. rating (0% score)
by in Mar 2002
Submit a Recipe Image

Total Time: 15

Yield: about 2 quarts

This refreshing punch is cheering and unexpected, and gets such a pretty pink hue from the rhubarb. The base mix is sweet, but as the melting ice dilutes it, it achieves perfect balance.


  • 1 pound rhubarb
  • 1 cup plus 1 quart water, divided
  • 1 stick cinnamon
  • 1-1/4 cups sugar
  • 1/2 cup lemon juice
  • 1 cup pineapple juice


Wash and trim rhubarb, and cut into 1/2-inch pieces. Cook in a heavy saucepan with 1 cup water and cinnamon over moderate heat, covered, 10 minutes.

Strain juices and discard rhubarb. Stir in sugar. Chill; add remaining lemon juice, pineapple juice, and water, and serve over ice.
Updated Wednesday, February 9th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.